Description
A delightful summer pie combining tart raspberries and sweet peaches, perfect for family gatherings and special occasions.
Ingredients
- 2 cups fresh raspberries
- 2 cups fresh peaches, sliced
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
- 1 tablespoon butter (for dotting)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the raspberries and sliced peaches in a large bowl.
- Whisk together the sugar, cornstarch, and cinnamon in a separate bowl.
- Add lemon juice to the fruit and toss with the sugar blend.
- Place the bottom pie crust in a pie dish and fill it with the fruit mixture, dotting it with butter.
- Cover with the top crust and seal the edges.
- Brush the top crust with egg wash if using.
- Bake for 30-35 minutes or until golden brown and bubbly.
- Allow to cool before slicing and serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American